Loaded top to bottom—juicy tri-tip basted with Spanglish Asadero Carne Asada BBQ Sauce, crispy cheesy plantains, roasted shishito pico, guac, and jalapeño lime crema.
Ingredients
🥩 Tri-Tip Marinade:
1 tri-tip
Juice of 3 oranges 🍊
Juice of 3 limes 🍋
1 Mexican beer 🍺
4–5 cloves garlic, chopped
½–1 Cup cilantro, chopped 🌿
1 white onion, thin sliced
🟡 Cheesy Plantain Hash Browns:
3 green plantains, grated
3 Tbsp tapioca flour
1 egg, beaten
1 Cup shredded Oaxaca or Monterey Jack 🧀
🌶️ Roasted Shishito Pico:
2 Cups roasted shishito peppers, diced
3 Roma tomatoes, diced
½ white onion, diced
1 jalapeño, diced
Cilantro, chopped 🌿
Juice of 2 limes 🍋
🥑 Guacamole:
3 avocados
½ red onion, diced
3 cloves garlic, minced
¼ cup cilantro, chopped 🌿
1 Roma tomato, diced
Juice of 3 limes 🍋
🌶️ Jalapeño Lime Crema:
1 ⅓ Cup Mexican crema
1–2 jalapeños
⅓ Cup cilantro 🌿
Juice of 2 limes 🍋
Instructions
Marinate tri-tip in the marinade overnight.
Grate plantains, mix with remaining hash brown ingredients, form into flat tostadas, and freeze 2 hours until firm.
Set grill to ~300°F, indirect heat with rotisserie spinning.
Roast shishitos until blistered, dice, and mix pico. Make guac + crema and set aside.
Remove tri-tip from marinade, lightly pat dry, mount on spit.
Place cast iron pan with beef tallow underneath and start cooking.
Around 30 mins in (once tallow is hot), fry plantain hash browns 2–4 mins per side until golden & crispy.
Continue spinning tri-tip until ~120°F internal.
Baste with Spanglish Asadero Carne Asada BBQ Sauce and cook ~10 mins more to caramelize.
Pull at 125–130°F, rest 20 mins, then slice against the grain.
Build: plantain hash brown + guacamole 🥑 + sliced tri-tip + BBQ sauce + shishito pico 🌶️ + cotija + jalapeño lime crema + cilantro 🌿
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